Lollipop bread stuffed
By: sunflowers8
Published: Sunday, June 26, 2011 - 7:21am

Ingredients




What should
500 grams of bread dough ready (*)
140 grams of high quality ham
4 zucchini
1 shallot
50 grams or more of fontina cheese to taste
2 tablespoons grated Parmesan cheese
1 egg
salt
poppy seeds
Extra Vergin Oil

Preparation

1 Wash, check and cut the zucchini into chunks. 2 In a nonstick skillet with a little oil on low heat saute the minced shallot. 3 Add the zucchini, season with salt and cook for few minutes until they become tender. 4 Turn off heat and let cool. 5 Meanwhile, spread a half inch thick rectangle, the bread dough on a greased baking sheet of paper with oil. 6 Beat the egg with a fork and brush the bread dough. 7 Arrange the slices of ham, leaving an inch from the edges. 8 Distribute over the zucchini. 9 Cut the cheese into cubes and arrange them over the zucchini. 10 Sprinkle everything with the Parmesan cheese. 11 Roll the dough of bread from the long side and seal the edges well. 12 Brush surface with remaining beaten egg and sprinkle with poppy seeds. 13 Cut the roll into slices an inch, and the swivels have obtained well-spaced on a sheet of parchment paper greased with oil. 14 Bake at 220°C for 10-12 minutes. 15 Serve as you like, are good hot or cold. 16 As an alternative to bread dough, which I use as a base for pizza, I prepare in this way: 17 grams of flour 0 18 ml warm water 19 sachet of dried yeast 20 tablespoons olive oil 21 teaspoon sugar 22 the tip of a teaspoon of salt 23 In a large bowl mix all ingredients until it forms a ball. 24 Work the dough on a lightly floured surface for about ten minutes and then covers it with a damp clean cloth and let rise in oven until doubled off. 25 Alternatively, when I have little time, prepare the dough in the evening for the next day and I keep in the refrigerator in a large bowl covered with cling film until ready to use it, so that if necessary I'll just stuff and bake.

About


My blog: http://www.oggipanesalamedomani.it/2011/06/girelle-si-ma-di-pane-e-farcite.html